How to make
Traditional Spanish Christmas cookies known as Polvorones are a beloved holiday dessert served throughout Spain during Christmas and New Year celebrations.
Begin by preparing the flour. Sift the flour into a wide baking tray and spread it evenly across the bottom.
Bake the flour in a preheated oven at 200°C (390°F) without a fan for about 9-10 minutes. Remove the tray, stir the flour well and spread it evenly again. Return it to the oven and bake for another 9-10 minutes. The flour should become lightly toasted but not dark. Keep an eye on it, as ovens may vary.
Allow the toasted flour to cool completely. For best results, let it rest for several hours or even overnight.
In a blender or food processor grind the sugar together with the lemon zest (only the yellow part) until a fine lemon-scented sugar is formed.
In a large bowl combine the cooled flour, softened lard, sugar mixture, cinnamon and ground cloves. Mix gradually until a soft dough forms.
Shape the dough into a ball and roll it between two sheets of parchment paper until it reaches about 1.5 cm (0.6 inches) thickness.
Cut round cookies using a cookie cutter. Carefully lift them with a spatula and place them onto a baking tray lined with parchment paper. Gather the remaining dough scraps, roll again and cut until all dough is used.
Bake the cookies in a preheated oven at 200°C (390°F) for about 14-15 minutes.
When the polvorones come out of the oven, do not move them immediately because they are very fragile. Allow them to rest for at least 15-20 minutes until they cool and firm up.
Once fully cooled, dust them with powdered sugar if desired.
Store the cookies in a tightly sealed container to keep them fresh.
Don't miss our recipe for festive Spanish almond turrón, a classic holiday sweet enjoyed across Spain. See how to prepare delicious Spanish churros, perfect with hot chocolate. Make sure to try silky Crema Catalana, one of Spain’s most famous custard desserts.
